Indian Keema Aloo (Ground Beef and Potatoes)

Why You’ll Love This Recipe

I like how this dish blends rich spices with everyday ingredients like beef and potatoes. It’s budget-friendly, filling, and perfect for a family dinner. The warm notes of cumin, ginger, and turmeric make it deeply flavorful, while the peas and tomatoes add freshness. I can serve it with rice, naan, or even on its own for a complete meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 tablespoons vegetable oil
1 yellow onion , chopped
1 pounds lean ground beef
4 cloves garlic , minced
1 jalapeno , minced
1 tablespoon ground coriander
2 teaspoons garam masala
2 teaspoons cumin
1 teaspoon Kosher salt
1 teaspoon ground turmeric
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
28 ounces diced tomatoes , do not drain
3 russet potatoes , peeled and diced into 1/2″ cubes
1 cup frozen green peas

Directions

I start by heating the oil in a large pot over medium heat, then add the onion and cook for about 6–8 minutes until it turns translucent.
Next, I stir in the coriander, garam masala, cumin, salt, turmeric, ginger, and cayenne, letting the spices toast for about a minute.
I add the ground beef, breaking it apart and cooking it for 6–8 minutes until browned.
Then I mix in the garlic and jalapeno and cook for another minute.
I add the diced tomatoes with their juices and the diced potatoes, stirring everything together. I bring it to a simmer and let it cook for 10–12 minutes until the potatoes are tender.
Finally, I stir in the frozen peas and cook for a minute or two before serving.

Servings and Timing

This recipe makes about 8 servings. It takes around 5 minutes to prep, 30 minutes to cook, and a total of 35 minutes from start to finish.

Variations

Sometimes I swap the ground beef for ground lamb or chicken for a slightly different taste. If I want it milder, I reduce the cayenne pepper or leave out the jalapeno. For a vegetarian version, I replace the meat with lentils or chickpeas while keeping the same spices for flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over medium heat or in the microwave until hot. It also freezes well for up to 2 months—when reheating from frozen, I thaw it overnight in the fridge before warming.

FAQs

Can I make Keema Aloo with lamb instead of beef?

Yes, I often substitute ground lamb for a richer, more traditional flavor.

Can I make this dish less spicy?

Yes, I reduce or omit the jalapeno and cayenne pepper to make it milder.

What can I serve with Keema Aloo?

I like serving it with steamed rice, naan, or roti for a complete meal.

Can I use fresh peas instead of frozen?

Yes, I can use fresh peas, but I add them in earlier so they cook through.

Can I make this dish ahead of time?

Yes, I often cook it a day in advance—it tastes even better the next day as the flavors develop.

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work well and add a slightly sweet flavor to the dish.

Can I make this in a slow cooker?

Yes, I brown the beef and onions first, then transfer everything to a slow cooker and cook on low for about 4–5 hours.

Can I use ground turkey instead of beef?

Yes, ground turkey is a lighter option and works well with the spices.

How do I thicken the sauce if it’s too thin?

I let it simmer uncovered for a few extra minutes until it thickens to my liking.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, but I always double-check labels on spice mixes.

Conclusion

Indian Keema Aloo is one of those recipes I keep coming back to because it’s simple, flavorful, and satisfying. The combination of ground beef, potatoes, and aromatic spices makes it a comforting dish that works just as well for a weeknight dinner as it does for entertaining guests. I love how versatile it is, and with just one pot, cleanup is a breeze.